Wednesday, May 22, 2019

Celebrate National Strawberry Month This Memorial Day...Featuring Strawberry BBQ Pulled Pork Sandwiches #strawberrymonth #pulledpork #bbq

May is National Strawberry Month! Juicy sweet-tart strawberries are my favorite fruit all Summer long. I'm celebrating by sharing a dish today that's perfect for the upcoming Memorial Day weekend: Strawberry BBQ Pulled Pork Sandwiches. I know the flavor combination might seem odd at first...but this dish is one that everyone who tries asks me for the recipe! So...why not shake up your holiday weekend BBQ routine and give this fun dish a try? Tart strawberries pair perfectly with succulent pork. The strawberries are added in two stages for this recipe: half when the pork and sauce simmer on the stove for two hours. The other half of the strawberries are added shortly before serving. The first round of berries cooks down into the BBQ sauce...but the second batch provides a fruity compliment to the savory pulled pork. 

Strawberry BBQ Pulled Pork Sandwiches
adapted from Better Homes & Gardens
  • 3 lb. pork roast (butt or shoulder)
  • 1/4 cup + 1 tbs. Cajun seasoning blend
  • 1 tbs. olive oil
  • 1/2 cup ketchup
  • 1/4 cup balsamic vinegar
  • 1 tbs. sriracha
  • 2 cups + 2 cups quartered strawberries
  • 1-2 sprigs fresh thyme leaves
  • 1 small shallot, chopped1 cup chicken broth
Step 1: Remove visible fat from the pork roast, then generously sprinkle all sides with 1/4 cup of the Cajun seasoning. Heat the olive oil in a large Dutch oven over med-high heat. Sear the pork roast until it's browned on all sides.
Step 2: Combine the ketchup, balsamic vinegar, and sriracha in a measuring cup. Whisk to thoroughly combine the sauce ingredients and pour over the pork roast in the Dutch oven. Add 2 cups of the quartered strawberries, the thyme, shallot, and chicken broth. Stir well to combine all ingredients.
Step 3: Bring the pork roast mixture to a boil. Reduce heat to low, cover, and simmer for 2 hours. Remove the cooked pork to a large platter and let it stand for 10 minutes. While the pork cools, turn the heat to med-high and bring the liquid in the Dutch oven to a boil. Cook for about 10 minutes, until the mixture is reduced and thickened. 
Step 4: Shred the pork roast with two forks. Add the shredded pork, remaining tbs. of Cajun seasoning, and the remaining 2 cups of quartered strawberries to the Dutch oven. Stir well to combine the pork and strawberries with the reduced BBQ sauce. Serve the flavorful pulled pork on toasted buns. 
This recipe is so simple! Once you assemble everything, it simmers away on top of the stove while you prepare the rest of your holiday meal or take care of other stuff around the house. Your patience is rewarded by the end result: succulent pork flavored with a sweet-and-spicy homemade BBQ sauce! I know once you taste this unique spin on BBQ, you'll add it to your Summer repertoire like I have!

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